1 TBSP olive oil (I used safflower)
1 medium onion, chopped
2 garlic cloves, pressed
2 (14 oz cans) red kidney beans
1 (15 oz can) chickpeas
4 cups tomato juice
2 TBSP chili powder
1 TBSP cumin
salt and pepper to taste
In a large pot, heat oil over medium-high heat and cook onion and garlic till onion is translucent, about 3-4 minutes. Add remaining ingredients and stir together. Simmer on medium-low heat for 40-60 minutes, stirring occasionally.
Enjoy. My meat eating dad had some and he said it was very good.